Food Science Archives

Behind the Battle of the Degrees: USDA vs. FDA Cooking Guidelines

If you’ve ever noticed that the USDA and the FDA don’t quite agree on cooking temperatures or the exact boundaries of the “Temperature Danger Zone,” you aren’t imagining things. The apparent contradictions—such as the USDA telling home cooks to cook ground beef to 160°F, while the FDA Food Code tells restaurants 155°F—stem from a fundamental…

The Science of the Sip: How Alcohol Hijacks Your Appetite Control

07JunJuly 16, 2026 By HRBUniversal

Published on Sunday, June 7, 2026 Within the hospitality and beverage industries, the optimization of revenue generation relies heavily on the strategic exploitation of human physiology. While popular culture often attributes late-night overconsumption to a simple decay in behavioral discipline, contemporary neurochemical and endocrinological research indicates a far more complex mechanism. Modern food and beverage…

New Study Uncovers Critical Role of Multispecies Biofilms in Listeria Contamination of RTE Foods, Highlighting Implications for Food Safety Regulations

31AugAugust 31, 2025 By HRBUniversal

Listen to Podcast Short at: Apple Podcast | Spotify | YouTube Published on August 31, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program A groundbreaking study published in npj Science of Food sheds new light on the complex mechanisms by which Listeria monocytogenes biofilms contribute to…

The Crucial Role of Retail HACCP Training in Securing Food Service Variances

03AugAugust 3, 2025 By HRBUniversal

Published on August 3, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program For food service operators, ensuring the safety of their offerings is paramount. While standard food safety practices are essential, certain innovative or specialized processes may require a variance from typical regulations. This is where…